Add the sliced seeded lemon slices to the 3 quarts of water. Bring to boil. Cook the mixture over high heat for 20 minutes or until the lemon rind is tender.

Drain and measure the liquid, adding enough water to make 3 quarts; pour it back into the kettle. Stir sugar and the cooked lemon slices. Bring the mixture to a boil and cook it rapidly until it sheets from a spoon, or a candy thermometer registers 221F.

Pour the marmalade into sterilized jars or glasses and seal tops with paraffin. If using canning jars, seal while hot with new lids and a tightened band.

This marmalade will seem too thin when first made but will become thicker if allowed to set up for 4 to 5 weeks.

"I found this recipe in an old Gourmet magazine and tried it for the first time this year. It is delicious, but was disappointed when it didn't set up right away, " wrote Vel Wood of Sun City. "It has gotten thicker after a few weeks. Vel grates the zest, saving it and the lemon juice in small packets in her freezer for use in pies and other desserts throughout the year. She also freezes whole clean lemons which can be microwaved when she wants lemon slices for fish and other entrees.

Sent by Pat Hanneman; Recipe provided by Liz Caesar